It's nearly Easter and the chocolate industry in the western world is maximising its profits via Easter eggs. When I was little ( and living in India), my memory of Easter eggs were rather different. I never indulged in painting eggshells or stuffing my face with chocolate creme eggs. Instead, I remember gobbling as much kozhukotta as I could soon after Easter mass. Kozhukotta is a steamed rice dumpling with a sweet coconut and jaggery centre. They are shaped like little eggs and are an integral part of Easter festivities in the Malayali Syrian Christian household. My translation of 'kozhikotta' as I called it was chick (kozhi) basket (kotta). The correct translation I believe is 'big rock' , possibly old Malayalam, signifying the tribulations of Christ. Fact is, variations of this recipes are part of the cuisine of various communities in India. A popular version is modak, synonymous with Vinayak Chathurthi festivities. Anyway, here is the recipe.
250g rice flour, you could buy a shop mix or make it from scratch.
150g fresh grated coconut ( shop bought dessicated coconut may also work)
150g jaggery ( unrefined sugar, molasses)2 pods of cardamom
375 ml water
Melt jaggery with about 25ml water and add the grated coconut and cardamom. Heat for 10mins and set aside to cool.
Roast the rice flour for about 5 mins to enhance flavour. Add approximately 350 ml water to the rice flour to form a dough like consistency. Make small egg sized balls with the rice flour mixture.
Make a hole in the centre of each ball and fill with a small quantity of the coconut mixture and seal it. Steam the rice balls for about 15-20 mins and they are ready to serve.
I hope you have fun making kozhukotta and let me know how you get on. Ann x